Monster Cookies Recipe

Close up of Monster Cookies for the featured image.

Crispy, chewy, oatmeal based cookies with a variety of types of chocolates added. These are a lunch box favorite - and with good reason! The yield varies on how big you make them.

Course cookies

Cuisine American - Vintage

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 195kcal

Author Marye Audet-White

Ingredients

1 cup unsalted butter , cut in small squares
1 cup peanut butter
1 cup firmly packed brown sugar
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla
1-½ cups all-purpose flour
2 teaspoon baking soda
1 teaspoon kosher salt
3 cups Quaker oatmeal (not instant)
1 cup M & Ms
1 cup Reeses Pieces
½ cup semi sweet chocolate chips
½ cup Ghirardelli bittersweet chocolate chips (or whatever you like – these are my favorite)
½ cup Ghirardelli white chocolate chips
Colored sugar for sprinkling if desired

Instructions

Cream together butter and peanut butter until well mixed.
Add sugars.
Cream until fluffy.
Add eggs, one at a time.
Stir in vanilla.
Mix the flour, salt, and baking soda; add to butter mixture.
Stir in the oatmeal until well mixed.
Stir in the chocolate and peanut butter pieces. Don't over stir because it will cause cookies to be tough.
Drop by teaspoon, tablespoon, or 2 tablespoon measure onto cookie sheet lined with silpat or parchment.
Bake at 350F for 12 minutes or until set and starting to turn golden brown. Cookies will still be soft.
Cool in pan for at least 5 minutes.

Notes

The nutritional information on these is a close estimate, based on a yield of 4 dozen cookies.

Nutrition